Busiate pasta is particular to western Sicily, specifically Trapani province. It’s special because it’s made to look like ringlets, and when it is made by hand, it is created by wrapping the dough around thin, long reeds and rolling and pulling your hand in a particular way, creating the curls. From personal experience, I can tell you that it takes skill and practice to get it right!
Traditionally, busiate is served with a pesto consisting of almonds, fresh tomatoes, basil, olive oil, and garlic. This dish pictured also has a langoustine (that is the lobster-like crustacean) in the mix. During our early summer Southern Secrets: Campania and Sicily’s Hidden Corners tour with Feast on History, we will most definitely be delighting in a plate of this! Register and pay in full by Dec. 15 to take advantage of our early incentive discount. Learn more at https://experiencesicily.com/southern-secrets/ Contact me, Allison Scola, at AllisonScola@ExperienceSicily.com or at +1-646-281-4324 for more details.
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Love Busiati con pistacchio e gamberi!!